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    Lemon Pie Filling CHEESECAKE


    Source of Recipe


    Aunt Saunny

    CRUST:
    9 WHOLE boards graham crackers
    4 tbs butter, melted
    2 tbs honey
    pinch salt
    FILLING:
    16oz cream cheese
    2/3 cup confectioners sugar
    1 tsp grated lemon rind
    2 tbs lemon juice
    2 egg whites
    1 can Lemon Pie Filling
    Thin Lemon Slices for garnish

    HEAT OVEN TO 325 DEGREES. CRUST: In plastic bag, crush graham crackers to fine crumbs, transfer to bowl. Stir in butter and honey. Transfer crumbs to 8 inch pan. Press crumbs over bottom. Bake 10 min. Cool. FILLING: In bowl beat together cream cheeses until smooth. Add confectioners sugar, lemon rind and lemon juice, beat until thick. Add egg whites, beat until creamy. Put batter into pan. Bake 30 min. Cool. Top with pie filling. Refrigerate 1 hour. TO SERVE: Remove cake from pan. Garnish with lemon slices. SERVE CHILLED.*




 

 

 

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